Preheat your oven to 200 degrees of Celsius. Cut the pumpkin, remove the seeds and chop the pulp into cubes. Tip: prick a couple of small holes with a fork in the skin of the pumpkin and heat it for 1 minute in the microwave so it is softer and easier to cut.

Peel the apples, cut them in four and remove the core and slice each piece in half. Cut the onions into large pieces.

In a large baking dish, mix the pumpkin, onion, apples, crushed garlic, chili powder, grated ginger and 2 tablespoons of olive oil and make sure everything is covered in oil. Roast the mixture for about 40 minutes in the oven until golden brown and soft. Don't forget to stir occasionally.

When done, puree the pumpkin mixture using a food processor until it's smooth. Meanwhile bring the vegetable stock to a boil in a large pan. Add the pureed pumpkin, give it a good stir and season with salt, pepper and more chili powder to taste. If the soup is to thick add some extra bouilloun or boiled water.

Serve in a bowl with one tablespoon homemade pesto per bowl and if you prefer a slice of roasted spelt bread.